Sri lankan fish curry
This Sri Lankan Fish Curry features white fish simmered in a creamy coconut milk sauce, enriched with spices like cardamom and chili. Easy to prepare, it offers a taste of Sri Lanka in your home cooking.
Cook time 20 min
Prep time 15 min
Ingredients:
1.50 lb white fish1 tsp salt
1 tsp turmeric powder
2 tbsp olive oil
1 onion
2 garlic cloves
2 tomatoes
1 cinnamon stick
1 tsp chili powder
2 garlic cloves
1 tsp cardamom
1 tsp paprika
1 tsp dried coriander
1 cup coconut milk
2 tbsp lime juice
Sri Lankan Fish Curry is a delightful and aromatic dish that combines the delicate flavors of white fish with the rich, creamy texture of coconut milk and a blend of traditional spices. This curry is relatively easy to prepare and brings the exotic tastes of Sri Lanka right into your kitchen.
Instructions:
- In a bowl, combine the fish chunks with salt and turmeric powder. Mix well and set aside to marinate for about 15 minutes.
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- Add the chopped tomatoes to the pan. Cook until the tomatoes soften and break down, about 5 minutes.
- Add the cinnamon stick, chili powder, cardamom, paprika, and dried coriander to the pan. Stir well and cook the spices for about 2-3 minutes, allowing them to bloom and release their flavors.
- Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
- Gently add the marinated fish chunks into the pan. Ensure that the fish is submerged in the curry sauce.
- Simmer the fish in the sauce for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Stir in the lime juice and let the curry cook for another 2 minutes.
- Remove the cinnamon stick before serving.
- Serve the Sri Lankan Fish Curry hot over steamed rice or with flatbread.
This Sri Lankan Fish Curry is a perfect blend of spices and creamy coconut milk that guarantees a delicious and satisfying meal. Serve it with steamed rice or flatbread to soak up all the wonderful flavors. Enjoy this quick and easy recipe for a taste of Sri Lanka!
Sri lankan fish curry FAQ:
White fish like tilapia, cod, or snapper are ideal for Sri Lankan Fish Curry due to their mild flavor and firm texture. Avoid oily fish, as they can overpower the dish.
The fish is done when it flakes easily with a fork and appears opaque throughout. This typically takes about 10-12 minutes of simmering in the curry.
Yes, leftover Sri Lankan Fish Curry can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave.
For a dairy-free alternative, you can use almond milk or cashew cream. However, this will alter the flavor and richness of the curry.
Yes, you can adjust the spiciness by increasing or decreasing the chili powder. Start with less if you prefer a milder flavor, and add more to taste as it cooks.
Tips:
- For the best flavor, use fresh white fish and cut it into evenly sized pieces.
- Marinating the fish with salt and turmeric before cooking enhances the taste and helps tenderize it.
- To ensure a creamy texture, use full-fat coconut milk.
- Adjust the amount of chili powder to match your spice tolerance.
- Fresh lime juice added at the end of cooking enhances the tanginess and gives the dish a refreshing finish.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 36g
Carbohydrates 14g
Fiber 4.60g
Sugar 6g
Fat 30g
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